Broccoli Cornbread Muffins

Broccoli Cornbread Muffins Recipe
This Southern-style cornbread is blissfully easy to prepare thanks to a few store-bought ingredients like frozen broccoli and corn muffin mix. Make this cornbread muffin recipe for an easy barbecue side or a festive dinner bread.

Yield:

2 dozen mini muffins

Recipe from

Southern Living

Ingredients

1 (8 1/2-ounce) package corn muffin mix
1 (10-ounce) package frozen chopped broccoli, thawed
1 cup (4 ounces) shredded Cheddar cheese
1 small onion, chopped
2 large eggs
1/2 cup butter or margarine, melted

Preparation

Combine first 4 ingredients in a large bowl; make a well in center of mixture.

Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.

Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Note:

April 2003
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